Vore is tired this morning. He’s sleeping in. I can’t sit still.
When faced with a dwindling fridge supply, I decided to do a “kitchen sink” experiment. You know, the kind where you throw everything you have together to make a meal? After all, portobellos are too pricey to let them go bad. Mama Pea’s MMM Sauce is far to delicious to waste.
The results were fabulous. Don’t be too tight with the ingredients here. Have an onion, but not shallot? Don’t sweat it. No MMM sauce? How about cream cheese? Don’t be picky…freestyle this breakfast from what got on hand.
Egg-Tastic Bello Breakfast
For the marinade:
1 teaspoon minced garlic
1/2 tablespoon extra virgin olive oil
1/4 cup Balsamic vinegar
*Use a spoon to scoop the gills out of your mushrooms, the let them soak in the marinade for a bit. Transfer to a baking sheet coated with cooking spray. Broil 7-10 minutes, or until cooked.
For the filling:
1 tablespoon minced shallot
1 cup fresh spinach, chopped
1/2 cup egg white
*Saute the shallots in a bit of butter or olive oil. Stir in the spinach and allow it to wilt. Pour the beaten eggs in the pan and lightly scramble until just set. Remove from heat.
For the topping:
1/4 cup mozzeralla shreds
smoked paprika for garnish
*Add the eggs to mushrooms. Smear generously with delicious MMM sauce. Sprinkle with cheese and paprika. Broil until browned.